SPANISH CHICKEN WITH CHORIZO AND POTATOES
Provided by Nigella Lawson : Food Network
Time 1h15m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Much as I love to have a pan bubbling away on the stove, I often feel that the most stress-free way to feed people is by taking the oven route. When I'm frazzled, I firmly believe that a "tray-bake" is the safest way to go. Enjoy the easefulness of the oven: you just throw everything in, and you're done. I think I'd go to the supreme effort of laying on a green salad as well but, other than that, you may kick up your flamenco heels and enjoy the fiesta.
- Preheat the oven to 425 degrees F. Put the oil in the bottom of 2 shallow roasting pans or quarter sheet pans, 1 tablespoon in each. Rub the skin of the chicken in the oil, then turn skin side up and put 6 pieces in each pan.
- Divide the chorizo sausages and the baby potatoes between the 2 pans. Sprinkle with the onion and the oregano, then grate the orange zest over the contents of the 2 pans.
- Bake for 1 hour, but after 30 minutes, swap the top pan with the bottom pan in the oven and baste the contents with the orange-colored juices. Transfer the chicken mixture to a large serving platter and serve.
- Making Leftovers Right
- Chicken Quesadillas:
- You can reheat what remains (removing the bones from the chicken first) within 2 days, maybe with some canned diced tomatoes, sherry, and orange juice, but my absolute favorite final destination for this dish is a quesadilla. When I was last in Kansas City, that shining city of lights, I breakfasted on a chicken, pepper jack, and potato quesadilla (as one does) and it inspired me. So, just get as many soft flour tortillas as your leftovers command, take the bones out of the chicken, dice the meat along with the chorizo and potatoes, and stir in some diced, shredded, or grated cheese (Cheddar, mozzarella, Monterey Jack, all are possible), dollop some of the mixture into each tortilla, fold, then griddle or fry. Make sure the chicken is piping hot. And do see p.433 for more in-depth instruction. This makes for a splendid hangover-banishing breakfast or near-instant dinner, the sort you chow down on while watching something compellingly bad on TV.
SLOW-COOKER MEXICAN HONEY GARLIC CHICKEN AND POTATOES
Winner, winner, slow-cooker chicken dinner! This sweet-and-savory recipe comes together quickly for warming Mexican flavors that are perfect for any season.
Provided by Betty Crocker Kitchens
Categories Entree
Time 3h30m
Yield 6
Number Of Ingredients 10
Steps:
- Spray 5-quart slow cooker with cooking spray. In large bowl, mix honey, taco seasoning mix, garlic, melted butter and salt. Add potatoes, and toss to coat. Using slotted spoon, transfer potatoes to slow cooker. Add chicken to bowl with honey mixture; toss to coat. Arrange chicken on top of potatoes in slow cooker. Pour any remaining liquid over chicken.
- Cover; cook on High heat setting 3 to 4 hours or until potatoes are tender and instant-read thermometer inserted in thickest part of chicken, without touching bone, reads at least 165°F. Do not uncover slow cooker before 3 hours.
- Line large rimmed baking pan with foil. Position oven rack 4 inches from broiling element. Set oven control to broil. Transfer chicken to pan. With slotted spoon, transfer potatoes to serving platter; cover with foil. Pour 1/4 cup of liquid from slow cooker over chicken. Broil 2 to 4 minutes or until chicken skin is golden brown and crisp. Turn chicken; pour another 1/4 cup liquid from slow cooker over chicken. Discard remaining liquid from slow cooker. Broil 2 to 4 minutes longer or until skin is golden brown and crisp on second side.
- Serve broiled chicken with sauce from pan, potatoes and lime wedges. Top with green onions and cilantro.
Nutrition Facts : Calories 440, Carbohydrate 54 g, Cholesterol 150 mg, Fat 1, Fiber 3 g, Protein 35 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 620 mg, Sugar 25 g, TransFat 0 g
MONTEREY CHICKEN WITH POTATOES
This is a delicious dinner recipe developed by my mom. Roasted potatoes and chicken breasts are topped off with a cheesy cilantro and salsa topping at the last minute before serving.
Provided by KELLY624
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a 9x13 inch baking dish with aluminum foil.
- Toss potatoes with about 1 tablespoon of melted butter until coated. Arrange in a single layer in the bottom of the prepared baking dish.
- Bake for 10 minutes in the preheated oven. Remove pan from oven, and push potatoes out to the sides of the dish. Place the chicken breast halves in the dish. Stir together the remaining butter and lime juice. Brush onto chicken. Return to the oven.
- Bake for 20 minutes in the preheated oven, or until the chicken is no longer pink and the juices run clear. In a small bowl, toss together the cheese, cilantro and salsa. Sprinkle over the chicken and potatoes. Return to the oven for a few minutes, until the cheese is melted. Serve with lime wedges.
Nutrition Facts : Calories 766.8 calories, Carbohydrate 56.7 g, Cholesterol 176.6 mg, Fat 42.5 g, Fiber 6.5 g, Protein 42.8 g, SaturatedFat 26.8 g, Sodium 824.9 mg, Sugar 4.6 g
LOADED MEXICAN CHICKEN AND POTATO SKILLET
Serve this easy Mexican skillet dinner for a quick weeknight meal.
Provided by Jessica Walker
Categories Entree
Time 40m
Yield 5
Number Of Ingredients 9
Steps:
- In 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium heat. Add potatoes; cover and cook 12 to 15 minutes, stirring occasionally, until thoroughly heated (potatoes will not brown). Transfer to bowl; keep warm.
- In same skillet, heat remaining 1 tablespoon oil. Add chicken; cook 5 to 7 minutes, stirring occasionally, until no longer pink. Stir in potatoes and tomatoes; cook 2 to 3 minutes longer or until thoroughly heated. Sprinkle evenly with bacon pieces, 3 tablespoon of the onions and the cheese. Reduce heat to low; cover and cook 5 to 6 minutes longer or until cheese is melted.
- Meanwhile, in small bowl, stir sour cream and taco seasoning mix until well blended. Serve skillet dinner with sour cream mixture and remaining 1 tablespoon onions.
Nutrition Facts : Calories 610, Carbohydrate 28 g, Cholesterol 135 mg, Fat 5 1/2, Fiber 3 g, Protein 38 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 1110 mg, Sugar 4 g, TransFat 1 g
MEXICAN CHICKEN AND POTATOES
This is a recipe I adapted from another recipe I found on this site. I changed it to my liking. It has more of a Mexican flare to it than Greek, like the original recipe. It sounds like there is too much liquid in the recipe, but it really turns out nicely.
Provided by MrsBone04
Categories One Dish Meal
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F.
- Place chicken, potatoes, onions and jalapeños in a glass baking pan.
- Mix well to get everything evenly distributed in the pan.
- Pour the chicken bouillon over all.
- Whisk olive oil, lemon juice, cumin and oregano together.
- Pour over chicken and potato mixture.
- Bake 35 minutes until chicken is cooked thoroughly and potatoes are tender.
- This would be really good served with a nice crusty loaf of bread to soak up the juices.
Nutrition Facts : Calories 256, Fat 14.6, SaturatedFat 2.1, Cholesterol 34.3, Sodium 198.6, Carbohydrate 16, Fiber 2.1, Sugar 2.2, Protein 15.7
MEXICAN CHICKEN WITH POTATOES
Go Mexican with this speedy supper. And it's filling so perfect for feeding the whole family. Serve with chopped coriander, sour cream and corn tortillas.
Provided by English_Rose
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees Fahrenheit.
- Heat the olive oil in a large frying pan and fry the chicken, onion and potatoes for 5 minutes.
- Add the red pepper, chipotle paste, black beans, chopped tomatoes to the water; bring to a boil and transfer to a casserole dish.
- Add the chicken, onion and paste mixture.
- Cover and bake for 45 minutes, stirring half way through, or until potatoes are tender and chicken is cooked throughout.
- Serve.
Nutrition Facts : Calories 562.6, Fat 10.3, SaturatedFat 2, Cholesterol 151, Sodium 293.2, Carbohydrate 55, Fiber 12.3, Sugar 6.3, Protein 61.4
SPICY MEXICAN CHICKEN WITH POTATOES
This supper dish is ideal for the whole family. Quick and easy to prepare it is a traditional combination of Mexican ingredients including peppers and black beans.
Provided by English_Rose
Categories Stew
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 400°F.
- Heat the olive oil in a large frying pan and fry the chicken, onion and potato for 5 minutes.
- Add the remaining ingredients with 2/3 cup water. Bring to the boil and transfer to a casserole dish.
- Cover and bake for 45 minutes, stirring half way through or until potatoes are tender and chicken is cooked throughout.
- Serve garnished with chopped cilantro and warm flour tortillas if required.
Nutrition Facts : Calories 603.3, Fat 7.3, SaturatedFat 1.5, Cholesterol 136.9, Sodium 172.2, Carbohydrate 65, Fiber 15, Sugar 6.5, Protein 68.5
ITALIAN GARLIC CHICKEN AND POTATOES
Olive oil, garlic and herbs. Three simple ingredients that taste great together on just about anything. Here they are combined with chicken and potatoes. I used thighs in this but feel free to used legs or breasts. It looks like a lot of steps, but it's really easy to put together. For a complete meal, add some veggies such as sliced carrots, zucchini, peppers, etc. Makes for easy cleanup too!
Provided by CulinaryQueen
Categories Chicken
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 190C/375°F.
- Line a roasting tin with foil.
- Cut off any excess skin from the chicken leaving just a covering on top. Rinse chicken and toss into a large bowl. Let chicken sit for a minute and then drain any excess water from the bowl. Do this once or twice.
- Drizzle 3 tablespoons olive oil over chicken.
- Add garlic, lemon juice, parsley, basil, thyme, rosemary, chili peppers, salt and pepper.
- Using clean hands, toss the chicken in the oil/garlic/herb mixture to thoroughly coat.
- Wash your hands.
- Lay the chicken pieces in the roasting tin, skin side down, leaving any excess oil/garlic/herb mixture in the bowl.
- Cut up potatoes (do NOT peel) into large chunks and toss into the bowl with the remaining oil/garlic/herb mixture.
- Add additional 2-3 tablespoons olive oil and toss (with hands) to coat.
- Place potato chunks around chicken in pan and drizzle any remaining oil mixture over chicken and potatoes.
- Bake for 25 minutes.
- Remove from oven and turn chicken over and toss around the potatoes.
- Return to oven and bake an additional 20-25 minutes until potatoes are tender.
- Serve and enjoy!
MEXICAN CHICKEN-SCALLOPED POTATOES CASSEROLE
Scalloped potatoes get a Mexican twist in this hearty, easy-to-assemble casserole. Loaded with shredded chicken, potatoes and green chiles in a chili-cheese sauce, these Mexican chicken scalloped potatoes are bursting with flavor and the perfect touch of heat. Bring them along to your next potluck, or serve them up as a fun, spicy dinner!
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- In large bowl, stir sauce mix pouches (from boxes), boiling water, milk and chili powder with whisk.
- Stir in potatoes (from boxes), chicken and green chiles. Pour into baking dish.
- Bake 30 minutes. Stir mixture. Bake 15 to 20 minutes or until potatoes are tender. Sprinkle cheese on top. Bake 3 to 5 minutes longer or until cheese is melted. Let stand 5 minutes before serving. Top with green onions.
Nutrition Facts : Calories 380, Carbohydrate 42 g, Cholesterol 75 mg, Fat 1/2, Fiber 3 g, Protein 24 g, SaturatedFat 6 g, ServingSize 1 1/3 Cups, Sodium 1260 mg, Sugar 3 g, TransFat 1/2 g
MEXICAN CHICKEN
A simple Mexican dish full of flavor. It's not overly spicy and the kids will love the bright colors.
Provided by Matt
Categories World Cuisine Recipes Latin American Mexican
Time 50m
Yield 6
Number Of Ingredients 10
Steps:
- Heat vegetable oil in a large saucepan over medium heat. Season chicken pieces with salt and paprika; fry chicken in the hot oil until browned, about 5 minutes per side. Transfer chicken to a plate. Drain excess grease from skillet.
- Melt butter in the same skillet over medium heat; stir rice and saffron into hot butter and cook until rice is yellow and slightly fragrant, about 3 minutes. Stir stock into rice and cook until rice is slightly softened, about 10 minutes. Return chicken parts to skillet, stir in red bell pepper, and cover. Simmer about 10 minutes. Gently fold green peas into mixture. Continue to simmer until chicken is tender and no longer pink inside and liquid has been absorbed by rice, 10 to 15 more minutes.
Nutrition Facts : Calories 628.7 calories, Carbohydrate 55 g, Cholesterol 137.8 mg, Fat 29.8 g, Fiber 2.6 g, Protein 32.5 g, SaturatedFat 9.5 g, Sodium 1059.6 mg, Sugar 2.4 g
MAKE AHEAD MEXICAN CHICKEN AND POTATOES.
Make and share this Make Ahead Mexican Chicken and Potatoes. recipe from Food.com.
Provided by That Napa Chicken R
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- PREHEAT oven to 400°F
- Cut Chicken in half to make two thin slices instead of one thick breast.
- Place the potatoes in a single layer into an 8 x 8 baking pan sprayed with pam (or line it with foil).
- Dredge each piece in taco seasoning mix that you poured into a pie plate to coat. Place the chicken pieces on top of the potatoes.
- Cover with the salsa and then the cheese.
- BAKE 30 to 35 minute or until chicken is cooked through and potatoes are tender.
- This is where I stop when I make this ahead of time and throw it in the freezer to eat later in the week. I also usually do this in 2 small dishes as there are only 2 of us!
- Thaw in the fridge overnight and reheat in the microwave.
- Top each serving with sour cream to serve, if desired.
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